Effectiveness of wax-bovine bone protein-grapeseed oil composite oleogels as a margarine substitute in cookies: Characteristics of fat substitutes and baking properties.

Abstract

In the present study, wax-bovine bone protein composite oleogels were blended with margarine (MG) in various proportions (25 %, 50 %, 75 %) to investigate their potential as MG replacements. The resulting oleogel-MG blends exhibited a uniform, tightly connected crystal structure and promoted the formation of the β' crystal polymorph. Differential scanning calorimetry revealed a higher melting temperature (above 45 °C) and earlier crystallization peak (~50 °C) for the oleogels and blends compared to MG. Rheological analysis indicated a reduction in solid viscoelasticity with the addition of oleogels. In the transition from SAOS (small amplitude oscillatory shear) to LAOS (large amplitude oscillatory shear), all the samples showed a linear to nonlinear transformationat 0.0628 %-628 % strain. When used in cookies, complete oleogel substitution resulted in a significant color difference (ΔE > 6) and poor sensory acceptability, while partial replacement (50-75 %) yielded cookies with desirable sensory properties. These findings collectively demonstrate the feasibility of employing partial oleogels as a fat substitute in baked goods.